In a large pot of boiling salted water, cook the fettuccine pasta until al dente. Drain well and set aside.

In a pan, heat cooking oil over medium heat. Add the garlic and cook for 2 minutes until fragrant.

Melt the butter in the same pan, then add the shrimp. Cook, stirring occasionally, until the shrimp are opaque white with some pink, about 4-6 minutes.

Add the lemon juice, lemon zest, Parmesan cheese, salt, and black pepper. Stir until everything is combined and the cheese is melted.

Add the fettuccine to the pan and stir until the pasta is evenly coated.

Garnish with parsley before serving.

Enjoy!